Carambola Bread (recipe)
Two weeks ago I bought a bunch of starfruit (carambola) with the crazy idea of using it to make a cheesecake topping. Unfortunately the cheesecake never materialized and I was stuck with these silly green things in my vegetable drawer. Rather than let them go bad I pondered what else I could use it for. See I’ve been committing myself to not only recreating and sharing as many local/traditional foods as possible, but also to re-interpreting foreign dishes into a local lexicon as much as possible.
So after seeing recipes for zucchini bread and then a vegan recipe for Sunshine Citrus Bread it occurred to me… why not make Carambola Bread! D’OH! I mentioned my plan to a few friends – all of whom viewed me with suspicion. I remained undaunted though, in my mind the tart juiciness of carambola (locally dubbed five-fingers) made it the lovechild of the zuchinni and citrus worlds! There was no way this would fail!
The finished product was ridiculously soft and moist. At first I thought it was not sweet enough, but mom said it was fine. After a few hours when I went back to it I agreed. But adjust to suit your own preferences. The bread is good as-is.. but I highly recommend having it slathered with butter. Oh it was insane! The loaf was gone by the next day 
Carambola Bread
——————————————————————————–
Serving Size: 12
Ingredients:
1 cup pureed five fingers (carambola/star fruit) – about 3 to 4 small
1 cup sugar
3/4 cup milk
1 egg
1 cup wholewheat flour
1 cup white flour
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/4 cup raisins
Directions:
1. Preheat the oven to 350 F and oil or spray one large (9 X5X3-inch) loaf pan.
2. In a large mixing bowl, combine the puree, sugar, milk, and egg.
3. In another bowl, combine the remaining dry ingredients and mix well. Slowly add the dry ingredients to the wet, and stir just until all the flour is moistened. Do not over-stir.
4. Pour into the prepared loaf pan(s) and bake until a toothpick inserted in the middle comes out clean, about 35-40 minutes.
Note: If using a black non-stick baking tin reduce the heat to 325 
5. Remove from the oven and allow to cool completely before serving.
I LOVE Zucchini bread.
Star fruit bread…um…
Hmmmmmm
looks like it turned out great, sarina (minus the raisins for me though). i imagine walnuts could go in also for added texture. was it sour like, say, a lemon cake?
lilandra – see! another doubter! think out of the boxxx
bureka – i loathe nuts in bread, brownies, fudge … destroys the texture for me
… no it was not sour at all… a little tangy but sweet … not citrusy though… hard to describe .. hmmm… like a tangy banana bread
sarina: i can think out of the box…if it’s right here by me waiting for me to eat it but if i have to make it myself…
lilandra – word word, ah hear on that one
lol 
well…where my bread?? i hear you know my address…so…
hehe
ah still compilin yuh goodies 
de bread will have to wait doh 
bureka boy – wha wrong wit raisins
nyam nyam nyam
*false hopes*
lilandra – cool yuhself chile, cool yuhself
nuts in bread mmmmm
raisins…depends
did you get the carambola flavour? this looks interesting
and good, yes good, even though I am not a fivefingers fan.
chennette – nutz in sweet things… wigs me out… too hard and bumpy… i love raisins when plump n gooey
the flavour was really muted. like if i served it to someone they wouldn’t go, ‘but this thing tastin like it have five fingers’… but they would definitely go, ‘but what this thing have in it so’? lolz ..
oooh, delicous bread infused with mysterious local flavour
lolz
the cinammon and ginger help to confuse too 
Came across your site this morning. Nice recipes. I too enjoy cooking and all things food. My daughter is vegetarian, so many of your recipes fit her eating habits noting your kosher persuasion. Me, I eat most everything. My site and recipes will attest to that. My true cooking passion are decorated sugar cookies with my competitive BBQ team a close second. visit me sometime.
SO can we make mango bread, apple bread, pear bread, plum bred, pineapple bread etc or what????
I think I may have to open a store and sell fruit bread after this NIKKI
Umm Raisins make everything taste better..my salad, my baked chicken etc..soooo good
sylvie – hello and welcome! so glad you have found some things that your daughter may enjoy
i have added your site to my blogroll 
Hope to see you again 
marsha –
i am tackling mango bread next!!!! someone posted it on their site and it looked good!! we have so many things and we rarely think ay i could try that in x … yuh know? 
and amen for the raisins support… i was wondering what the jail was really going on 
ew @ marsha
poor delusional marsha and sarina
mom saw the star fruit in the grocery and she ask me if i want
i ask her if she going to make bread for me but she wasn’t
so no bread for lilandra
lilandra – hehehe… the bread will find you… it will fiiiiiiiiiiiiiiiiiind you
*yikes*
nuts YES & YES — raisins NEVVAH!!!
five fingers? sounds like a food processor accident. {shudder}
bureka – lolz
I remember my grandmother using this very fruit to make fruit cake. What she did was place it out in the sun and dried the fruit similar to raisins and prunes and made a delicious cake. You may want to dried that fruit out first.
What a wonderful idea Rox!
Thanks for sharing it !
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